n   h  ?< 


5.  DEPARTMENT  OF  L   fclCUf/TU] 


i> 


IIULLETIN 


ivisioa  of  ciii:,; 


If 


No.  22. 





RECORD  OF  EXPERIMENTS 


DES  LI6NES  SUGAR  EXPERIMENT  STATION. 


BALDWIN,  LA., 

TI  I  I.   SEAS<  >\    <  >i     1888 


r.v 


C.    A.    CRAMPTO 


PrRIlSllKIi   BY    AlTlloHirV  fARY   OF   AGRICULTURE 


WASHINGT( 

GOVERNMENT    PRIN1  IN'.   OFFIl  B. 


i 

t&s     o-t 

J. 

M.    RUSK, 

tTeelefaiw   c/ 

tS&aiicuMite 

U.S.  DEPARTMENT  OF  AGRICULTURE. 

division   OF  UHEMISTEY. 

BULLETIN  No.  22. 


RECORD  OF  EXPERIMENTS 


AT 


DES  UGNES  SUGAB  EXPERIMENT  STATION. 


BALDWIN,   LA., 


IHTtlXO   Till;   SEASON    OF    L888. 


r.v 
C.    A.    CRAMPTON, 

ASSIS1  \  \  i   UIKMIST. 


PUBLISHED  BY   AUTHORITY  OK  THE  8ECBBTARY  OP  AGRICULTUBE 


WASHINGTO 

r.KNMl.NT   PRINTING   OFFICE. 
1  889. 


PREFATORY   NOTE 


Sib:  I  beg  to  place  before  yon  for  your  inspection  and  approval  the 
report  of  Dr.  0.  A.  Crampton,  containing  the  data  collected  al  the  Des 
Lignea  Plantation  of  Shattnck  &  Boffman  during  the  manufacturing 

.season  of  1888. 

Although  the  manufacturing  results  were  favorable,  the  proprietors 
of  tins  plantation  bave decided  to  displace  their  roller  mills  and  substi- 
tute therefor  a  diffusion  battery.  The  data  herein  contained  will  be 
found  of  value  especially  by  those  planters  who  contemplate  changing 
from  milling  to  diffusion. 
Bespectfully, 

II.  W.  Wti.i  v, 

Chemist. 
lion.  .1.  m.  Busk, 

i  tary  of  Agriculture, 

:t 


Digitized  by  the  Internet  Archive 
in  2013 


http://archive.org/details/reerimeOOusde 


LETTEB  OF  SUBM  ITT  AL 


Sir:  I  have  the  honor  to  submit  herewith  toy  report  on  the  work  done 

at  tlif  Dee  Lignea  SngarlSxperimenl  Station  during  the  season  of  1888. 

Respectfully,  ( 


Dr.  II.  W.  Wiley, 

Clu  mist. 


C.  A.  Cbampton, 

Assistant  Chemist. 


EXPERIMENTS  AT  DES  LIGNES  SUGAR  EXPERIMENT  STATION, 

BALDWIN,  LA. 


Tlic  grinding  Beason  of  1888  was  commenced  at  De8  Lignes  planta- 
tion on  October  rt,  and  finished  November  30.  I  bad  expected  to  be  a1 
the  station  by  the  middle  of  October,  but  was  detained  in  Kansas, 
partly  i>y  the  work  on  sorghnm  at  the  Sterling  Experiment  Station, 
and  partly  by  work  in  connection  with  an  exhibit  illustrative  <>i  the 
Borghnm-sngar  industry  tobesenl  to  the  Paris  Exposition  as  a  part  of 
tlif  Department's  exhibit  there.     In  consequence  of  this  delay  I  <li<l  not 

arrive  at  Des  Lignes  until  the  1st  of  November.    The  chemical  < trol 

of  the  mill  was  begun  November  5,  and  continued  until  the  close  of  the 
season,  extending  over  a  period  of  four  weeks,  or  just  one-half  the  man- 
ufacturing season.  In  addition  to  the  earef ul  control  of  the  operation 
of  the  sugar-house  during  this  period,  several  lines  of  experiment  were 
carried  on,  and  while  the  limited  time  for  observation  and  the  stress  of 
work  necessarily  prevented  mj  giving  these  experiments  anything  like 
tlif  amount  ofeare  and  attention  I  could  have  wished,  yet  some  results 
were  obtained  that  may  be  worth  recording,  if  for  no  other  pnrpose 
than  to  call  more  general  attention  to  the  necessity  of  more  extended 
work  in  the  same  directions. 

The  lack  of  sufficient  time  will  serve  as  an  apology,  1  hone,  for  the 
scantiness  of  the  data  in  the  experimental  work,  ami  for  the  unsolved 
problems  in  connection  with  some  of  the  sources  of  loss. 

K\n\  facility  possible  was  extended  me,  i\v  Messrs.  Shattnck  &  Hoff- 
man, the  proprietors  of  the  plantation,  in  furtherance  of  experiments 
likely  to  prove  of  benefit  to  the  industry  at  large,  ami  my  thanks  are 
tine  to  them,  ami  also  to  Mr.  c.  p.  Binnings,  their  manager,  to  whom  I 
am  under  greal  obligations  for  his  intelligent  aid,  to  say  nothing  of  per- 
sonal courtes 

EQUIPMENT   OB   THE    FACTORY. 

The  extraction  was  performed  by  a  six-roller  mill,  composed  of  two 
three  roller  mills  set  tandem.  Each  mill  was  driven  by  separate  en- 
gines. The  diameter  of  the  rolls  was  L'7  inches,  length,  4  feet.  The 
second  mill  was  provided  with  an  hydraulic  regulator.  Maceration  was 
practiced  all  through  the  Beason,  the  water  being  added  from  arose 
placed  above  the  intermediate  carrier.    The  juice  was  sulphured  and 

7 


8 

clarified  in  the  usual  way,  and  evaporated  in  a  double  effect  mi- 
lieux pan,  one  of  the  original  pattern.  It  had  horizontal  tubes  of 
about  1,225  square  feet  heating  surface.  Two  74-foot  strike  pans  were 
used  in  reducing  the  sirup  to  massecuite.  For  pressing  the  scums  two 
Kiles  filter  presses  were  used,  of  220  square  feet  of  filtering  surface 
each.  These  were  not  adequate  to  the  work,  however,  and  a  good  pro- 
portion of  the  skimmings  was  settled  and  reclarified. 

A  machine  for  automatically  weighing  the  juice  was  constructed  at 
the  beginning  of  the  season  by  Mr.  A.  It.  Sh attack,  upon  his  own  de- 
signs, and  at  considerable  expense.  Its  operation  did  not  prove  sat- 
isfactory, however,  and  when  I  reached  the  plantation  it  had  been  laid 
aside. 

OPERATION   OF  THE  FACTORY  BY  WEEKLY  PERIODS. 

It  has  been  the  custom  at  this  plantation  to  keep  each  week's  running 
of  the  factory  separate.  The  mill  is  shut  down  every  Sunday,  all  the 
sirup  on  hand  boiled  up,  the  first  and  second  sugar  barreled  and  weighed, 
and  wagon  sugar  estimated.  Similarly  the  amount  of  cane  ground  dur- 
ing the  week  is  kept,  and  if  any  is  left  on  the  yard  over  Sunday  the 
quantity  is  estimated  and  charged  to  the  following  week.  Such  a  sys- 
tem is  somewhat  difficult  to  carry  out  practically,  and  would  doubtless 
be  still  more  so  in  a  larger  house,  but  the  checking  of  the  operations  of 
the  factory  is  much  facilitated  by  it,  and  an  opportunity  afforded  for 
making  comparisons  that  would  be  difficult  to  obtain  otherwise.  For 
comparing  the  results  of  one  week's  run  with  another  during  the  season 
the  third  sugars  were  estimated,  as  indicated  above,  but  the  wagons 
were  all  marked  and  kept  separate,  and  when  they  were  run  off  this 
spring  the  exact  amount  of  third  sugar  and  molasses  was  ascertained 
for  each  week,  thus  completing  the  statistics.  Following  the  same  plan, 
the  analyses  for  each  week  were  kept  separate,  this  being  an  easy  matter, 
of  course,  and  in  the  tables  results  are  given  by  weekly  runs. 

QUALITY  OF  SUGAR. 

"Yellow  clarified  "  first  sugars  were  made,  and  what  are  known  as 
li  cut  seconds,"  that  is  a  portion  of  first  massecuite,  is  left  in  the  pan  to 
serve  as  a  grain  for  the  seconds.  This  is  quite  a  favorite  method  of 
boiling  in  Louisiana.  Its  advisability  is  somewhat  questionable  from  a 
scientific  point  of  view,  as  it  sacrifices  a  part  of  the  first  sugar  and  sub- 
jects it  to  a  second  boiling.  It  must  therefore  diminish  the  yield  to  some 
extent;  but  on  the  other  hand  it  increases  the  proportion  of  high  grade 
product  so  that  a  great  many  conditions  of  price,  etc.,  are  brought  into 
the  problem  and  I  have  made  no  attempt  to  solve  it.  The  molasses 
from  seconds  was  boiled  to  string  proof,  ami  allowed  to  stand  until  gran- 
ulated. 


CIIEMIC  \l.  CON  l  BOL. 

The  following  tables  Bhow  the  dailj  analj  Ben  of  the  various  products 
Cor  the  lour  weeks  daring  which  the  boase  was  under  chemical  control. 

1  consider  the  sulphured  juice  as  it  went  into  tlie  elariliers  08  a  Starting 

point  for  this  control  since  this  was  the  first  point  iit  which  accurate 
ganging  oonld  be  made.  Analyses  are  given  of  the  mixed  jnioeas  it 
c.une  from  the  mill,  bul  the  difficulties  in  the  way  of  seeming  an  accu- 
rate Sampling  Of  a  continuous  stream  of. juice,  especially  when  the  cane 

varied  so  much  as  it  did  at  Des  Lignes,  prevents  any  comparison  of  this 
product  with  those  following  it.  During  the  Ural  week  the  mill  juices 
were  taken  with  the  maceration  water  added,  just  as  they  came  from 
the  mill.  After  that  the  water  was  turned  oil'  while  the  samples  were 
being  taken. 

The  average  analyses  for  each  week,  with  the  sugars  and   molasses, 

arc  summarized  in  the  following  tables: 

Tabic  thawing  summary  by  weeks. 

Kill  II   WEBB 


l'roiliut. 


No... I 

an.ll- 


Mill  Juloe  

Sulphured  J  aloe. . . 
Clarified  joloe  — 

Sirup    

First  mssMcnite 

First  sugar 

s. .  ond  sugar. 

Third  sugar     

Thiril  in. il.i 


Total 
solids. 

S 

clout  <•! 
purity. 

i  a -.. 

p.   1    CI   Ml 

.■ 

1 

15.04 

12  38 

• 

ll.fi8« 

12.45 

1   IT 

11.80 

1."..  "7 

12.99 

-j  i 

11.89 

K>.  Ifi 

1 

1.  IS 

81.2 

12.71 

Tl  35 

• 

9  84 



r,;.  52 

108.90 

Willi  maceration  vrater  added  bel  ween  mills 


SIXTH   WEEK. 


Mill  jnlee  

Sulphured  |iiir<> 

Clarifledjolee  .. . 

Sirup 

First  maaseouite 

First  siiiiiir 

Second  su^.ir 

Third  susxiir 

Third  mola 


11 

16.34 

16.  52 

3 

3 

1 
1 

1 
1 

70  75 

- 
la  i" 

Til.  88 
41.21 


1.06 
I.  OS 

1.09 


84.1 
94.  4 
83.3 


21. '.M 


10 

Table  showing  summary  by  weeks — Continued. 
SEVENTH    WEEK. 


Mill  juice 

Sulphured  juice 

Clarified  juice  .  ... 

Sirup 

First  massecuite  . . 

First  sugar 

Secoud  sugar  

Third  sugar 

Third  molasses 


8 

15.  6  j 

11 

14.81  1 

6 

15.31 

5 

39.22 

"S 

1 

1 

1 



1 

69. 58 

13.65 

.90 

87.2 

7.03 

12.72 

.95 

85.9 

7.47 

13.01 

.98 

85.0 

7.53 

32  90 

2.96 

83.8 

9.00 

77.08 

7.48 

9.59 

98.50 

98.30 

87.00 

38.68 

23.14 

55.59 

59.  82 

EIGHTH  WEEK. 


Mill  juice 

Sulphured  juice 

Clarified  juice. 

Sirup 

First  massecuite  .. 

First  sugar 

Second  sugar  

Third  sugar. 

Third  molasses    .. 


5 
12 


15.90 
14.83 


15.19 
38.  49 


72.20 


14.14 

.83 

88.9 

5.87 

13.00 

.79 

87.6 

6.08 

13.34 

.82 

87.8 

6.15 

32. 34 

2.48 

84.1 

7.67 

79.70 

G.21 

7.7!) 

98.90 

98.  50 

90.20 

40.22 

23.98 

'  55.71 

59.62 

AVERAGE  FOR  FOUR  WEEKS. 


Product. 


Mill  juice 

Sulphured  juice  .. 
Clarified  juice  — 

Sirup 

First  massecuite  . 

First  sugar 

Second  sugar 

Third  sugar 

Third  molasses  . 


Total 

solids. 


Sucrose. 


Percent 

15.80 

15.03 
15.  3G 
40.47 


69.51 


Percent. 

13.  84 

12.70 
13.11 
33.  C3 
77. 21 
98.42 
97.88 
89.30 
36.  95 


Glucose. 


Percent 

.95 

1.06 

1.03 
3.30 
7.90 


Coeffi- 
cient of 
purity. 


24.79 


87.6 
84.8 
84.9 
83.1 


Glucose 

per  cent, 
sue  lose. 


8.15 
8.38 
8  35 
9.79 

10.28 


62.94        70.37 


11 

Table  "i  daily  analyn  t. 
Fifth  week's  run,  November  6  t<>  November  l",  inclusive 


Mill   i 

21 

/ 

1 

12  71 

I   54 

12  li 

li  68 

13.27 

40 

(11 

1 

15. 1)1 

1.48 
II     If 

11 

Nm.      6 

15  o« 

i  u 

(for.    8 

IS  IS 

12.73 

l  39 

Nov.    7 

1   71 

14.90 

■ 

15.24 

12.62 

I  86 

M 

N..*.    10 

li  91 

12.45 

1.47 

Glucose  pet  •  But.  am  rose 

-1   70 

11.  Ml 

12 

IS  96 

13.23 

1.  13 

30 

Nov.     7 

16.50 

1  72 

- 

12.68 

1 .  60 

' 

15  50 

12  B0 

l  38 

Nov.  10 

16  -» 

12.63 

1.87 

12. 90 

1.48 

B2.  I" 
1 1.  39 

32 

Nov.     7 
Nov.     7 

H.77 

BS.  1" 

i  67 

16 

Nov.    8 

4n   16 

l- 

40.  Hi 

32.  ">4 

1.  16 

12  71 

Nov.    7 
Not  .    7 

- 

10 
17 

74.60 
71    10 

1".  in 

9.  26 

9  K4 

Qhieose  pet  ■  i  nt  ra<  i 

Witli  in. 1. 1  ration  water  added. 


12 


Tabic  of  daily  analyses— Continued. 
Sixth  week's  run,  November  13  to  November  17,  inclusive. 


No. 

Date. 

Solids. 

Sucrose. 

Glucose. 

Mill  juice 

82 

87 

Nov. 
Nov. 

13 
13 

Percent. 
15.30 

15.58 

Percent. 
12.85 

12.90 

Percent. 
1.2G 

1.33 

92 

Nov. 

14 

15.76 

13.37 

1.22 

94 

Nov. 

14 

15.46 

13.34 

1.09 

102 

Nov. 

15 

16.07 

13.78 

1.09 

109 

Nov. 

15 

15.51 

13.43 

1.09 

118 

Nov. 

16 

17.33 

15.85 

.62 

122 

Nov. 

16 

15.53 

13.57 

1.08 

132 

Nov. 

17 

1C.20 

14.32 

.91 

140 

Nov. 

17 

15.87 

13.82 

.94 

15.86 

13.72 

1.06 

86.  50 

Glucose  per  ctnt.  sucrose  . . 

7.72 

84 

11 

14.88 

12.25 

1.20 

97 

Nov. 

14 

15.01 

12.64 

1.13 

105 

Nov. 

15 

15.18 

12.43 

1.00 

123 

Nov. 

16 

15.61 

13.49 

.93 

133 

Nov. 

17 

15.50 

13.35 

.95 

15.24 

12.83 

1.05 

84.10 

8.18 

85 
98 

Nov. 
Nov. 

13 
14 

15.16 
15.41 

12.63 
13.01 

1.21 
1.10 

107 

Nov. 

15 

15.48 

13. 15 

1.10 

125 

Nov. 

16 

15.71 

13.24 

1.04 

135 

Nov. 

17 

15.84 

13.48 

1.01 

15.52 

13.10 

1.09 
84.40 

8.32 

77 
95 

Nov. 
Nov. 

13 

14 

41.24 
46.40 

34.40 
38.40 

3.52 
3.62 

112 

Nov. 

15 

44.63 

37.40 

3.70 

44.09 

30.73 

3.63 

83.30 

9.80 

78 
9G 
113 

Nov. 
Nov. 
Nov. 

13 
14 
15 

75.20 
77.80 
76.00 

8.33 
a  00 
7.93 

76.33 

8.09 

10.60 

inhii  ,ii  daily  analyse*    Continued. 
Seventh  wcok'n  run,  November  19  i"  November  '24,  inclusive. 


N< 

h,i. 

■ 

Mill  |uiOM 

li  ; 

1  in 

\,,.    20 

1   12 

N'on.  21 

■ 

l  02 

183     No 

M 

. 

.00 

Ill 

Nov    ID 

IS  00 

12  18 

111! 

161       N.n      [8 

\..\.  20 

11  '.1 

12.51 

Nov.  30 

\-:  70 

173     N 

II  70 

183 

1.00 

i- 1 

Nov.  22 

li  ••. 

180     Nov.  23 

11  'U 

Hot.  28 

11  88 

12.74 

.01 

Nov,  24 

11  86 

.80 

213     Noi    24 

11.  II 

12.  17 

■ 

14.81 

12.72 

.05 

7    17 

i  Hied  |oioea 

14"     N 

Nov.  20 

12.  73 

1    II 

174     Nov.  21 

12.97 

184 

li  -l 

12  "I 

'.II 

Nov.  21 

IS.  44 

.8.     i 

15.31 

.98 

161 

Xo\ 

175 

Nov.  ji 

187 

Nov.  22 

38.80 

NOV.    'JI 

'.Ml 

s 



17(i 
188 

Nov.  -J  I 

• 

Nov.  24 

6.90 

I'll'     Nov.  24 



14 


lablc  of  daily  analyses — Continued. 
Eighth  week's  run,  November  26  to  November  :>0,  inclusive. 


No. 

Dal 

:. 

Solids. 

Sucrose. 

Glucose. 

218 
239 

Nov. 

Nov. 

26 

27 

Perct  nt. 

15.90 

15.  37 

Per  a  nt 

13.98 

13.  62 

Per  cent. 
.93 

.87 

257 

Nov. 

28 

15.  76 

13.  98 

.81 

273 

X  ov. 

29 

16  01 

14. 36 

.71 

285 

Nov. 

30 

16.48 

14.78 

.81 

15.90 

14.14 

.83 



88.90 

5  87 
.89 

221    '  Nm  . 

26 

14.  M 

12.  99 

242     Nov. 

27 

14.76 

12.  78 

.87 

260 

Nov. 

28 

14  63 

12.78 

.86 

266 

Nov. 

28 

14  68 

12.  60 

.85 

27(i 

Nov. 

29 

14.82 

13.31 

.67 

282      Nov. 

29 

14.89 

13.  23 

.71 

288 

Nov. 

30 

14.  mi 

13.22 

.73 

298 

Nov. 

30 

15.24 

13.11 

.71 

14.  83 

13.  00 

.79 

87.60 

(Jlucose  per  cent,  sucrose. . 
Clarified  juices 

~222     Nov! 

26 

14.81 

6.08 

12.  69 

.89 

243 

Nov. 

27 

15.  38 

13.21 

.88 

261 

Nov. 

28 

15.31 

13.45 

.81 

277 

Nov. 

29 

15.20 

13.97 

.80 

283 

Nov. 

30 

15.21 

13.40 

.74 

15.19 

13  34 

.82 

87.80 

Glucose  percent,  sucrose 

6.15 

32.  60 

34.  i.O 

244 

Nov. 

27 
27 

38.57 
40.  75 

3.18 

3.  22 

246 

Nov. 

252 

No\  . 

27 

32.  80 

2a  80 

2.  22 

267 

Nov. 

28 

33.47 

29  60 

2.  IS 

269 

Nov. 

29 

37.  60 

32.  70 

2.  ::ii 

279 

Nov. 

29 

36.  4S 

31.80 

2.24 

283 

Nov, 

30 

51.16 

36.00 

2.47 

299 

Nov. 

30 

36.  40 

32.  30 

1.96 

38.40 

32.31 

2.48 

84.10 

7.67 

245 

Nov. 

27 

78.50 

7.70 

247 

Nov. 

27 

78.80 

6.90 

253 

Nov. 

27 

78.80 

0.0! 

268 

Nov. 

m 

79.  90 

6.17 

270 

Nov. 

29 

80.50 

.      5.86 

280 

Nov. 

''9 

79.40 

5.58 

284     Nov. 

30 



81.00 

5.50 

300     Nov. 

30 

80.  70 

5.00 

79.  70 

6.21 

7.79 

L5 

The  samples  of  mill  juice  w  ere  taken  daring  the  liftli  week,  with  i lit* 
water  of  maceratiou  added.    After  thai  tunc  this  water  was  turned  off 

when  the  sample  was  beiug  taken,  bo  ae  to  obtain  the  normal jnioe  of 
the  (  a  nc  as  oeai  ly  as  possible.  Owing  to  the  difficult}  of  obtaining  ao- 
en  rate  samples  from  a  oontiunoas  stream  of  jnioe,  however,  these  sam- 
pies  of  mill  juice  can  not  properly  be  compared  with  later  prodw 
and  are  of  value  si m pi j  as  showing  the  quality  of  oane  going  into  the 
bouse,  [  began  control  work  with  the  sulphured  juice,  taking  thisasa 
starting  point,  as  accurate  samples  of  it  could  be  obtained,  w  bich  prop- 
erly represented  the  juice  as  it  entered  the  house.  For  an  exact  com- 
pai  i  son  of  the  sulphured  and  el  a  ri  lied  juices,  the  corresponding  samples 
Of  each,  in  parallel  lines,  should  he  taken,  and  it'  this  is  done  it  will  he 
seen  that  little  of  no  increase  in  the  purity  was  attained  by  the  proc- 
ess of  clarification  contrary  to  the  usual  experience,  the  removal  of 
solids  in  the  scums  usually  raising  the  coefficient  of  purity  one  or  two 
points. 

M  \m  i  \("iii;im;   D  via. 

The  manufacturing  data  for  the  entire  season   may  be  given   briefly 
as  follow  s  : 

Cane  grown    tons..  3,635 

Merchantable  BOgar  made : 

Firs!     linn  mis..  698,064 

-  cood do  —  346,658 

Third do....  L28,  120 

Total do....  l,  i::;.  1 12 

Average  nnrnber  of  ponnda  of  sugar  per  ton  of  oane 135.9 

The  manufacturing  data  for   the  last  four  weeks  of  the  season,  while 
under  chemical  control,  are  given  in  full  in  the  following  table: 

Table  of  manufacturing  data  for  four  week*. 


gruunil. 

Snip! 

Weight 

per 

gallon. 

Weight  of 

r  in 

U   in 

snip; 

Fifth  week     . 

Sixth  irrrk 

Se\  enth  week 
Eighth  w«ek  . 

K ■  < t    t"':i 

1.  247 
1.117 

l  l  ;'.> 

Ill  1.0-4 

-.-i 

1,79 

1,604 
2,  on 

12.45 

Pound*. 

23 1 , 

043 

797.  530 

7,058 

',"' 

16 


Table  of  manufacturing  data  for  four  weeks — Continued. 


Sugar  pel 
ton  of  cane 
obtained  in 

sulphured 

juice. 

Sugar  in 

pei  cent  of 

weight 

of  Oaoe  ob- 
tained   iii 

sulphured 
juice. 

Merchant- 
able Bugar 

made. 

Mircoant- 

able  sugar 
per  ton  of 

cane. 

Mblaaaea 

obtained. 

MolaHKfs 
per  ton 

of  cane. 

Fifth  week 

Sixth  week 

Seventh  week     . 
Eighth  week    

For  four  weeks 

Pounds. 
180.2 

172.  8 

189.1 

192.8 

9.01 
8.64 
9.45 
9.51! 

Pound*. 

182  621 

158,  905 
204,  820 
189,  730 

Pounds. 
140.  4 

142.3 

147.1 
166.6 

PoundK. 
til,  522 

56, 523 

105,  457 

68,  838 

Pounds. 
51.7 

50.6 

75.8 

60.4 

184.0 

9.20 

736,  070 

150.4 

295,  240 

60.3 

The  following  table  gives  in  detail  tbe  amount  of  sugar  obtained  in 
the  three  successive  sugars,  and  in  the  molasses. 

Table  showing  eugar  recovered. 


Pure  su- 

Merchant- 
able sugar. 

Merchant- 
able sugar 
per  ton  of 

cane. 

Pure  su- 

c  rose  of 1C0 
per  cent. 
polariza- 
tion. 

Pure  su- 
crose per 
ton  of  cane. 

crose  in  per 
cent,  of  the 

amount 
present  in 
the  sul- 
phured .juice. 

Per  cent. 
44.99 

Fifth  week : 
First  sugar  . . . 

Pounds. 

102,  648 

Pounds. 

82.3 

Pounds. 

101,1177 

Pounds. 
81.0 

Second  sugar  . . 

60,  085 

48.2 

58,  462 

46.9 

26.02 

Third  sugar 

19,  888 

15.9 

17,  820 

14.3 

7.93 



■     17,  Bi  -1 

14.3 

7.93 

Total 

Sixth  week : 

182,621 

146.4 

195,  193 

156.5 

86.87 

First  sugar  — 

93,  59!) 

83.8 

91,  £4(1 

81.9 

47.42 

Second  sugar  . . 

56,  526 

50.6 

55,  05fi 

49.3 

28.52 

Third  sugar  . . . 

8,780 

7.9 

7,  937 

7.1 

4.11 

23,310 

20.9 

12.07 

Total 

Seventh  week: 

- 

1:8,905 

142.3 

177,  843 

159.2 

92. 12 

First  sugar 

127,625 

91.7 

125,  910 

90.4 

47.83 

Second  sugar. . 

70,  356 

50.5 

69,  100 

49.7 

20.  27 

Third  sngar  . .. 

0,  839 

4.9 

5,950 

4.3 

2.26 

40,  791 

29.3 

15.49 

Total 

Eighth  week  : 

204,  820 

147.1 

241.SU 

173.7 

91.85 

First  sugar  . . . 

133,  234 

11.7 

131,768 

115.7 

60.00 

Second  sugar  . 

35,  390 

31.1 

31,  865 

30.6 

15.88 

Third  sugar  . . 

21,100 

18.5 

19,  C32 

16.7 

8.67 

27,  687 

24.3 

12.61 

Total 

For  four  weeks: 

189.  730 

166.6 

213,  352 

187.3 

97.16 

First  sugar 

457, 106 

93.4 

450,  295 

92.0 

50.00 

Second  sugar  . . 

222,  303 

45.4 

217,  543 

44.4 

24.16 

Third  sugar 

58,607 

11.6 

50,  739 

10.4 

5.63 

109,622 

22.  4 

12.  17 

Total 

736,076 

150.4 

828,  199 

169.2 

91.96 

17 


From  the  foregoing  data  the  losses  in  manufacture  after  the  sul- 
phured juice  were  computed  are  embodied  in  tin-  table  winch  follows: 

iahl,  thowing  '<■■ 


Fifth  iroek 

Total  toTerrian  

li.iiih.i1  Iomoi  Inolading  u  nmi  ud  prMt  ■  »ke 

Total 

Sixth  wttik 

Total  Inversion  

Ml'.   lKlllii.il    li>X<i"l 

Total 

Il  wi'.'k  : 

Total  invi  rsi.m 

M.'i'llilllicill  laUOB 

Ti.t.il   

•  h  iM'ik: 

i  ..i  il  tnvmlon  

ii.inio.il  lOMOl    

Total 

For  I'mir  weeks: 

Total  invi  r-inn    

Mi  .h.inii'.il  lusBM    

:  


■ 


' 


|i.  i  ton  i.i 

.  .in. 


;'.  in 


ii.  Leg 


ni  ..i 

nres- 
■  ni  in 
inlpfa 


■ 


1  :  M 


in  i  IT 
10,782 


- 


4   I  I 
4.  10 


21,429 

8.14 

8,242 

2.84 

Prom  the  above  showing  it  will  be  seen  thai  the  total  loss  in  manu- 
facture during  the  four  weeks  was  72,361  pounds  of  pure  socrose  of  100 
per  cent,  polarization  (equal  to  73,735  ponnds  of  sugar  polarizing  98  per 
cent.,  or  l  L78  pounds  for  each  ton  of  cane.  This  total  loss  constituted 
B.03  per  cent,  of  the  amount  of  sugar  present  in  the  sulphured  juice. 
which  was  taken  as  a  starting-point.  ( >f  the  8.03  per  cent,  of  total  loss 
;;.:'>7  per  cent.,  or  about  42  percent,  of  the  whole,  is  charged  to  inversion 
in  the  different  operations,  and  1.66  per  cent.,  or  about  58  per  cent,  of 
the  whole,  is  charged  to  other  sources  of  los83  comprehended  under  the 
genera]  head  of  ••  mechanical  losses."  No  division  of  these  losses  could 
be  made,  on  account  of  lack  of  data.  Probably  the  principal  source 
was  in  the  scums  and  lilter -press  cake,  the  amount  of  which  could  not 
be  ascertained  with  any  degree  of  accuracy.  Tn  the  first  part  of  the 
season  the  loss  from  this  source  was  particularly  hcav\ .  as  the  capacity 
of  the  presses  was  insufficient,  and  difficulty  was  experienced  in  getting 
a  hard  cake.  During  the  last  two  weeks  less  trouble  was  had  in  this 
respect. 

7082— Bull.  22 2 


18 

The  loss  by  inversion  has  been   divided  up  and  apportioned  to  the 
different  operations,  as  shown  in  the  following  table: 

Table  showing  inversion. 


Sucrose 
inverted. 

Snort 

inverted 

per  ton  of 

cane. 

Sue  i 
inverted   in 

I"  r  cent. 

of  the  sn- 
erose in  Hie 

sulphured 

juice. 

Fifth  week  : 

Between  sulphured  juice  and  sirup 

Between  sirup  and  first  massocuite 

Between  first  massecuite  and  molasses... 

Total 

Pou  nth. 
1,  733 

828 

9,173 

rounds. 
1,39 

.66 

7  ::.- 

cent. 

.77 

.37 
■1  08 

11,734 

9.40 

5.22 

Sixth  week : 

Between  sulphured  juice  and  sirup 

Between  sirup  and  first  masseouitc 

2,718 
1,313 

2.43 

1.17 

1.41 
.G8 

Total    

4,031 

3.00 

2.09 

Seventh  week  : 

Between  sulphured  juice  and  sirup 

Between  sirup  and  first  massecuite 

Between  first  massecuite  and  molasses.. 

Total 

Eighth  week: 

Between  sulphured  juice  and  sirup 

B.  tween  sirup  and  first  massecuite 

Between  first  massecuite  and  molasses  .. 

Total              

3,  525 
1,332 

5,  7110 

2.53 
.96 

4.10 

1.33 

.51 
2.20 

10,  047 

7.05 

4.H4 

2,820 
230 

931 

2.48 
.20 
.82 

1.  28 
.11 
.42 

3,  981 

3.50 

1.81 

For  four  weeks  : 

Between  sulphured  juice  and  sirup 

Beta  een  sirup  and  first  massecuite 

Between  first  niasseeuile  and  molasses   .. 

Total 

10,  790 

:s.  703 

15,  894 

2.20 

.70 

3.25 

1.20 
.41 
1.76 

30,  393 

6.  2L 

3.37 

The  summary  of  total  inversion  for  the  four  weeks  shows  that  30,393 
pounds  were  lost  in  this  way,  or  C.21  pounds  for  each  ton  of  cane,  con- 
stituting- 3.37  per  cent,  of  the  original  amount  of  sugar  present  in  the 
sulphured  juice.  Of  this  3.37  per  cent.,  1.2  per  cent,  was  inverted  in 
reducing  the  juice  to  sirup,  .41  per  cent,  in  boiling  to  first  massecuite, 
and  1.76  per  cent,  in  the  subsequent  operations.  It  will  be  noticed  in 
the  table  that  the  amount  of  inversion  and  its  distribution  among  the 
various  operations  varied  greatly  in  different  weeks.  This  is  partly 
due  to 


1(J 

i:\ri. immknts  in    vein    \\i>  m:iti:\i.  OLABIPIOATIO 

which  were  carried  on t  upon  the  different  weekly  runs.  Daring  the 
fifth  week  the  ordinary  clarification  was  used,  daring  the  .sixth  wees 
an  attempt  at  neutral  clarification  was  made,  but  ii  was  nut  \it\  care- 
fullj  watched.  In  the  seventh  week's  ran  the  clarification  was  made 
decidedly  acid,  and  considerable  Bulphurwas  used.  The  eighth  week's 
run  was  made  with  neutral  clarification,  pains  being  taken  to  have  the 
joice  folly  neutral  or  even  slightlj  alkaline,  and  probably  it  was  all 
worked  in  this  condition,  unless  possible  a  little  maj  have  escaped  ob- 

ser\  ation  at  night. 

The  accuracy  of  the  comparison  of  the  results  obtained  by  the  differ- 
cut  clarifications  is  somewhat  vitiated  by  difficulty  in  separating  the 

molasses  when  the  thirds  were  run  oil'  in  the  spring.  .Mr.  BinningS 
found  that  twenty-two  cars,  twelve  of  which  belonged  to  the  sixth  week 
and  ten  to  the  seventh,  would  not  porge,  and  he  was  obliged  to  melt 
them  all  up  and  run  them  into  molasses;  iii  consequence  the  proportion 
of  this  molasses  belonging  to  each  week's  run  could  only  be  ascertained 
by  estimation,  so  that  a  considerable  error  may  have  been  introduced 
in  this  way,  and  the  results  are  far  from  being  so  reliable  as  I  could  have 
wished;  such  as  they  are,  however,  they  show  a  great  advantage  iu 
favor  of  the  neutral  clarification  so  far  as  the  reduction  in  inversion  and 
yield  id'  BUgar  is  concerned.  This  will  be  plainly  apparent  from  an  in- 
spection of  the  tables.  The  least  amount  of  inversion  was  during  the 
eighth  week,  when  a  careful  neutral  clarification  was  insured,  the  dif- 
ference between  this  and  the  preceding  week,  when  the  clarification 
was  acid,  being  1.1  lbs.  per  ton,  or  2.23  per  cent,  of  the  Bngar  in  the 
original  juice.  As  the  mechanical  loss  wasalso  least  in  the  eighth  week, 
this  inn  makes  by  far  the  best  showing  as  to  total  losses,  these  being 
only  5.48  lbs.  per  ton.  or  2.84  per  cent,  of  the  BUgar  in  the  juice.  This 
shows  what  can  be  accomplished  in  the  way  of  avoiding  losses. 

In  the  last  table  it  will  be  seen  that  no  inversion  whatever  is  shown 
in  the  sixth  week  after  the  first  massecuite.  This  anomalous  result  is 
doubtless  due  to  the  mixing  up  of  the  molasses  between  this  week  and 
the  next,  as  explained  above. 

EXPERIMENTS    !:\    SHOB1    BUNS. 

The  pain  in  yield  of  BUgar  obtained  by  neutral  clarification  was 
further  investigated  by  several  short  runs,  the  Bngar  from  which  was 
kept  Separate.  Of  course  these  could  not  be  followed  through  to  the 
molasses,  and  the  comparison  is  simply  based  upon  the  quantity  of 
sugar  obtained  as  compared  with  the  available  sugar  iu  the  juice,  as 
shown  by  analysis.  The  available  8Ugar  is  calculated  by  subtracting 
one  and  a  half  times  the  glucose  from  the  sucrose  present. 


20 


Table  giving  comparison  of  available  sugar  in  juke,  with  actual  yield  in  acid  and  neutral 

clarification. 


Short  run- 


No.  1 . 
No.  2. 
No.  3. 


(  l-mii.  a- 
tiim. 


Acid    ... 

Neutral . 
..do  .... 


Cane. 

Weight 

of 
juice. 

Available 
sugar 

in  juice 

Per  cent. 
11.7(1 

11.28 

11  39 

Tons. 
239 

209 

175 

PoUTUlS. 

375,  390 

278, 145 
200, 339 

Weight  Pounds 

of  per  ton 

available  available 

sugar  sugar 

in  juice,  in  juice. 


Pounds. 

43,321 
31,375 
30.  336 


round*. 

183.7 
150.1 

173.3 


Short  run- 


No.  l 
No.  2 
No.  3 


Weight  of 

mer- 
chantable 

sugar 
obtained 
lsts,    'ids, 
and  3ds. 


Pounds 

per 
ton  mer- 
chantable 

sugar. 


Weight  of 
pure 

sucrose  ob- 
tained. 


Pounds 

]ier  ton  of 
pure 

sucrose. 


Pounds 

36,  833 

32,  060 

28.719 


Pounds. 
154. 1 

153.4 

164.0 


Pounds. 

36,  152 

31,401 
28,  209 


Pounds. 
151.3 

150.  2 

161.2 


Difference 
in  pounds 
per  ton  be- 
tween pure 
sucrose  ob- 
tained and 

available 
sugar 

in  juice. 


Pounds. 
32.  4 


—.1 
12.1 


There  can  be  little  doubt  but  that  a  neutral  clarification  greatly  less- 
ens loss  by  inversion  in  the  sugar  house.  Sugar  made  from  a  "  heavy" 
clarification  will  not  be  quite  so  light  in  color,  however,  as  where  the 
juice  is  left  slightly  acid,  and  it  is  a  question  that  still  remains  to  be 
settled  whether  it  is  not  more  profitable  to  submit  to  some  loss  by  in- 
version in  order  to  improve  the  quality  of  the  sugar.  In  our  experi- 
ments the  first  and  second  sugar  from  juice  clarified  neutral  was  only 
a  shade  darker  than  that  from  acid  juice,  but  the  third  sugar  and 
molasses  suffered  more.  Where  the  clarification  is  under  chemical 
supervision  and  can  be  carefully  watched,  it  may  be  best  to  use  a 
slightly  acid  clarification,  otherwise  it  is  much  safer  to  adhere  to  a 
neutral  or  even  slightly  alkaline  clarification.  The  color  of  the  juice 
is  a  very  poor  guide  to  go  by,  and  the  clarifier  men  should  be  trained 
to  use  test  papers.  A  clarification  that  does  not  turn  blue  litmus  paper 
red  nor  turmeric  paper  brown  is  a  pretty  safe  neutral  clarification. 


LOSS  BY    INVERSION  IN  BOILING  AND   SKIMMING  IN   OPEN   PAN. 

From  the  table  giving  losses  by  inversion  it  will  be  seen  that  a  con- 
siderable amount  of  inversion  occurred  iu  the  operation  of  reducing  the 
juice  to  sirup,  and  that  this  inversion  persisted  even  through  the  neu- 
tral work  of  the  eighth  week.  This  was  due  partly  to  the  boiling  and 
skimming  of  the  sirup  in  an  open  pan  after  it  came  from  the  double 
effect,  and  partly  to  same  cause  of  inversion  in  the  vacuum  evaporator 
itself,  which  the  limited  time  at  my  command  did  not  allow  me  to  in- 
vestigate.    A  series  of  experiments  to  ascertain  the  amount  of  iuver- 


I 


Bion  daring  tbe  boiling  in  the  open  evaporator  gave  the  following  re- 

suits  : 

I'fihli  > /i . > j i  in./  effect  of  boiling  ami 


ra> 

Bottda. 

• 
1 

1 

13 

M 

' 

> 

1 

' 

M 

• 

' 

■«T.     B 

it 

' 

Rot.    B 

Bl.  lu 

80 

29.  10 

Tii 

Aii 

30.50 

:t.  5i 

11.78 

11  B7 

(Hi. 

ei 

MOM  Ml 

•nit.  inori 

Another  series,  made  when  nentral  clarification  was  employed,  gave 

tilt'  following  results  : 


:nre. 

All.  1 

No. 

Solids. 

1 

- 

i,hi,  oee. 

11. 'it 

10  27 

■ 

N.»v.   11 
110      Nov.    I.". 

ISO     Hot.  IB 

136    Roy,  it 

30.00 
33.80 

1 

2.95 

2.87 
B.01 

80      Nov .  IB 
101      Nov.  14 
111      Soy.  15 
1-7      NOY.    16 

137      Nov.    IT 

Avn 
I'iiiI: 
(illli  0 

■ 

/ 

30.  CT 
U    IT 

40.65 

31.03 

3.03 

85.00 

8.67 

41.29 

Gt 

iclo»»  per 

cent  Mti  it 

■ 

The  first  series  shows  an  inversion  of  .39  per  cent,  of  the  sucrose 
present,  and  the  second  of  .27  percent.  I  conld  not  be  certain  thai  the 
clarification  was  uniformly  neutral  donng  the  Becond  series. 

The  inversion  produced  by  boiling  and  skimming  Birup  in  an  open 
evaporator  wa>  investigated  by  Mr.  Spencer  and  myself  at  Magnolia,  in 
L884,  and  the  results  are  given  in  Bulletin  No.  5,  p.  55.  It  seems 
Btrange  that  planters  should  adhere  to  this  practice.  The  analyses 
above  show  that  the  purity  ia  diminished  instead  of  increased  by  tbe 
operation.  BO  the  idea  that  the  sirup  is  improved  by  Bkimming  oil'  the 
loam  which  forms  upon  it  is  a  delusion.  None  but  insoluble  substam 
could  possibly  be  removed  in  this  way.  and  they  would  he  much  more 
easily  and  effectually  removed  by  settling.  The  heat  required  to  bring 
the  Binip  to  a  boil  is  entirely  wasted,  unless  if  is  taken  into  the  strike- 
pan  immediately,  which  is  seldom  the  case.  In  the  operation  as  per- 
formed at  Des  [dgnea  the  sirup  was  subjected  but    a  short    time   to  a 


22 


high  heat,  being  merely  brought  to  a  boil  and  skimmed  once  or  twice 
Still  the  inversion  was  appreciable,  and  when  the  operation  is  prolonged 
it  is  easy  to  see  that  a  very  considerable  inversion  might  result.  This 
operation  will  be  entirely  dispensed  with  at  Des  Ligues  next  season. 

EFFECT   OF   HEATING  SULPHURED  JUICES  BEFORE  THE  ADDITION  OF 

LIME. 

As  I  have  previously  indicated,  the  sulphured  juice  was  taken  as  a 
starting  point  in  the  control  work,  as  this  was  the  first  point  where  an 
accurate  gauging  aud  sampling  of  the  juice  could  be  obtained.  Lo- 
prior  to  this  point,  therefore,  do  not  appear  in  the  above  showing.  The 
operation  of  sulphuring  was  carefully  watched,  however,  aud  means 
taken  to  insure  a  pretty  thorough  washing  of  the  sulphur  fumes.1  I 
do  not  think  the  loss  was  very  large  in  this  operation. 

A  few  analyses  were  made  to  determine  the  extent  of  inversion  pro- 
duced by  heating  the  sulphured  juice  before  the  addition  of  lime.  The 
results  are  given  in  the  following  table.  The  samples  are  strictly  com- 
parable, being  taken  from  the  same  clariflerful  of  juice,  the  first  while 
cold,  and  the  secoud  after  heating  the  juice  to  a  boil  before  the  addi- 
tion of  lime. 

Table  showing  effect  of  heating  sulphured  juice  before  the  addition  of  lime. 


Before  heating. 

Alter  beating. 

No. 

Date. 

Solids. 

Sucrose. 

Glucose. 

No. 

Date. 

Solids. 

Sucrose. 

Glucose. 

105 

Nov.  15 

Per  cent. 
15.18 

Per  eent. 

12.43 

Per  cent 

1.00 

106 

Nov.   15 

Per  cent. 
14.81 

Per  cent. 
12.00 

Per  cent. 
1.10 

123 

Nov.  16 

15.61 

13.49 

.93 

124 

Nov.  10 

15.57 

13.44 

.97 

133 

Nov.  17 

15.50 

13.35 

.95 

134 

Nov.  17 

15.64 

13.44 

.99 

144 

Nov.  19 

I."..  20 

12.  83 

1.10 

145 

Nov.  19 

15.  24 

12.97 

1.11 

151 

Nov.  19 

i ;..  oo 

12.  49 

1.10 

152 

Nov.  19 

15.10 

12.59 

1.18 

158 

Nov.  29 

14.04 

12.51 

1.00 

159 

Nov.  20 

14.  S4 

12.50 

1.03 

164 

Nov.  20 

14.  Ml 

12.  70 

.99 

165 

Nov.  20 

14.74 

12.55 

.99 

172 

Nov.  21 

14.76 

12.  59 

.93 

17:; 

Nov.  21 

14.91 

12.73 

.95 

182 

Nov.  22 

14.58 

12.31 

1.00 

183 

Nov.  22 

14.81 

12.44 

l.oj 

189 

Nov.  22. 

14.66 

12.  99 

.90 

190 

Nov.  22 

14.74 

12.  89 

.89 

190 

Nov.  23 

14.94 

13.03 

.89 

197 

Nov.  23 

14.91 

13.00 

.89 

20.1 

Nov.  23 

14.88 

12.74 

.91 

204 

Nov.  23 

14.88 

12.69 

.93 

206 

Nov.  24 

14.90 

13.22 

.80 

207 

Nov.  24 

15.10 

13.11 

.84 

213 

Xov.  24 

14.44 

12.  47 

.82 

214 
A\ 

Nov.  24 
erage  . .. . 

14.41 

12,51 

.84 

Average 

14.94 

12.80 

.96 

14.98 

12.  .-2 

.  us 

Coefficient  o 

Glucose  per  < 

85  70 

Co 

85.60 

lent,  sucro 

7.50 

Gl 

icoseper  < 

ent.  sucro 

?e 

7.64 

The  inversion  is  very  slight,  being  only  .12  per  cent,  of  the  sugar 
present,  but  as  it  seems  just  as  effective  to  add  the  lime  before  heating, 

1  The  method  of  washing  sulphur  fames  employed  at  Dea  Lignes  was  described  by 
Mr.  Shattnck  in  a  meeting  oi  the  Cane  Growers'  Association,  aud  can  bo  found  on 
page 236,  vol.  I,  of  the  Louisiana  Planter. 


even  this  invereion  is  probablj  unnecessary.  Liming  the  cold  jaioe 
before  beating  was  practiced  throughout  the  season,  the  exceptions 
above  beiug  simplj  for  purposes  ol  experiment. 

A  plan  devised  i>.\  Mr.  Studniczka  For  preventing  invereion  by  buI- 
phuring  was  in  use  during  pari  of  tbe  Beason.  It  consisted  iu  adding 
carbonate  of  lime  (whiting)  to  the  sulpbured  juice,  the  object  being  to 
neutralize  any  sulphuric  acid  whicb  might  be  brought  into  tbe  juice 
from  defective  washiug  of  i  lie  fumes.  Tbe  method  of  application  is 
t"n  1 1  \  described  in  tbe  issue  of  the  Planter  cited  above.  Lack  of  time 
ami  the  difficult)  of  obtaining  comparable  samples  prevented  mj  in- 
vestigating its  incuts  very  closely.  The  quantity  of  whiting  required, 
ami  the  labor  involved  in  keepiug  it  in  operation,  caused  its  discontinu- 
ance during  the  greater  part  of  the  season.  It  would  doubtless  prove 
very  useful  in  case  of  defective  washing  arrangements,  l>nt  can  bardly 
be  considered  better  than  the  addition  of  a  small  quantity  of  milk  of 
lime  to  tbe  juice  before  sulphuring,  whicb  Professor  Becnel1  fonnd  very 
effectual  in  the  work  at  Belle  Alliance.  The  only  advantage  the  carbo- 
nate would  possess  over  the  hydrate  of  lime  would  be  in  the  fact  that 
an  excess  could  be  added  without  danger  of  rendering  the  juice  alka- 
line. 

]  I   EL   CONSUMPTION. 

The  amount  of  coal  consumed  during  the  season  was  486  tuns  1,284 
pounds.  The  quantity  used  in  running  off  the  thirds  was  estimated, 
and  the  whole  consumption  placed  at  555  tons.    This  gives  the  fuel 

consumption,  exclusive  of  bagasse,  as  follows: 

Poonds  of  coal  per  1,000  pounds  sugar 946 

Pounds  of  ooal  per  ton  of  cane I 

No  wood  was  ased  except  to  start  the  bagasse  furnace. 

EXPERIMENTS   IN   MACERATION   BETWEEN    MILLS. 

The  method  of  maceration  by  means  of  the  addition  of  hot  water  or 
steam  to  the  cane,  or  to  the  bagasse  between  nulls,  where  supplemental 
mills  are  employed,  is  quite  an  old  practice.  It  is  largely  used  in  <  !uba 
and  the  Hawaiian  Islands,  and  has  often  been  employed  in  Louisiana. 
In  common  with  many  other  methods  in  cane  work,  however,  it  seems 
to  have  been  applied  in  a  blind,  empirical,  and  careless  manner,  and  I 
can  and  no  record  of  any  careful  study  having  been  made  as  to  the 
best  methods  of  application,  the  limits  of  its  usefulness,  or  its  effect 
upon  the  quality  of  the  juices  obtained. 

I  found  it  ill  operation  at  Des  Llgnesnpon  my  ai  rival,  and  proceeded 
to  make  some  little  observation  and  experiment  as  to  its  efficiency, 
though  it  will  readily  be  understood  from  the  very  limited  time  1  had 
that  the  study  1  was  able  to  make  was  of  a   very  superficial  character. 

1  Report  on  the  results  of  Belle  Alliance,  Evan  Hall,  and  Souvenii  sagar-houaea 

i,H  the  crop  of  IP88,  i>.  B,  New  Orleans,  1- 


24 

Some  of  the  results  are  very  unsatisfactory  and  conflicting,  owing  to 
difficulty  in  controlling  the  conditions,  but  I  will  insert  them  notwith- 
standing, hoping  that  they  will  at  least  serve  to  call  attention  to  the 
method  and  secure  it  a  wider  application  in  mill  work  the  coming  sea- 
son, and  closer  and  more  careful  study. 

The  water  was  added  at  Des  Lignes  by  means  of  a  rectangular  tin 
box  with  the  bottom  pierced  full  of  holes  so  as  to  serve  a*  a  rose ;  this 
box  was  about  8  inches  wide,  and  in  length  somewhat  less  than  the 
width  of  the  intermediate  carrier,  over  which  it  was  hung.  It  was 
connected  with  an  exhaust  receiver,  and  a  valve  placed  just  above  the 
rose  served  to  regulate  the  flow  of  the  hot  water  through  the  latter. 
Probably  a  better  method  of  application  is  that  used  by  Mr.  Thomp- 
son at  Calumet,  which  will  be  found  described  in  Mr.  Edson's  report. 

The  amount  of  water  added  at  Des  Lignes  was  not  subject  to  any 
careful  regulation.  The  pressure  of  the  exhaust  receiver  caused  varia- 
tions in  the  supply  of  water,  and  it  was  necessary  to  set  the  valve  in 
the  pipe  leading  to  the  rose  to  correspond  ;  then  the  perforations  in  the 
latter  would  become  clogged  at  times,  and  this  would  hinder  the  flow, 
so  that  altogether  the  supply  was  quite  irregular.  The  general  idea 
followed  was  to  give  the  bagasse  about  all  the  water  it  would  absorb. 
It  was  surprising  to  see  how  much  water  would  be  taken  up  in  this  way 
without  dripping  from  the  carrier.  The  quantity  of  water  which  passed 
through  the  fine  perforations  of  the  rose  was  not  fully  appreciated  until 
it  was  collected  by  running  it  off  in  a  trough  for  a  certain  length  of  time 
and  weighing  the  amount  obtained. 

The  following  results  of  experiments  of  this  kind  made  at  different 
times  during  the  season  show  the  amount  of  water  added  during  a  cer- 
tain time,  and  indicate  the  variation  in  the  supply  at  different  periods. 
The  quantities  are  all  calculated  to  a  period  of  one  hour,  though  the 
actual  time  during  which  the  water  was  collected  was  in  some  cases  a 
shorter  and  in  some  a  longer  period : 

Lbs.        Galls. 

First  experiment,  November  13 1,818  or  "218 

Second  experiment,  November  14 1,500         180 

Third  experiment,  November  16 1,350         103 

Fourth  experiment,  November  24 1,776        "213 

Fifth  experiment,  November  30 2,022        315 

The  last  trial  given  was  made  in  connection  with  an  experiment  to  be 
described  later  on,  in  which  an  extra  quantity  of  water  was  used  ;  omit- 
ting this,  the  average  of  four  trials  gives  1,612  pounds  or  193  gallons  of 
water  added  in  an  hour.  The  average  quantity  of  cane  ground  per 
hour  was  about  10  tons.  Taking  the  extraction  of  the  mills  without 
water  as  being  OS  per  cent.,  this  would  be  a  dilution  of  about  12  per 
cent.  This  is  a  rough  estimate,  of  course,  and  a  better  basis  of  calcula- 
tion is  afforded  by  the  following  table,  giving  the  results  of  comparative 
analyses  of  juices  from  the  mill  with  and  without  water.    The  samples 


for  these  analyses  were  taken  as  carefullj  as  possible,  Aral  witb  the 
maceration  water  turned  on  jast  as  the  mill  was  being  ran  oul  al  the 
tin,,. ;  thru  the  rose  was  turned  off,  and  after  sufflcienl  time  bad  elapsed 
for  the  displacement  of  the  diluted  juice  bj  the  normal,  samples  were 
taken  as  before.  The  Bample  of  Bret  mill  juice  was  taken  simplj  as  a 
matter  of  comparison, of  course,  il  being  unaffected  by  thedilution. 
The  second  mill  juices  were  taken  onlj  during  the  latter  half  of  the 

three  weeks  en\eretl  \>\    the  >ain|>lrs. 

7',r/,/,  ofanalym  i  of  normal  and  maceration  jui 


Mixed  |nloe,  uiih.Mii  irftti 

\.. 

..'. 

SOV.    I! 

...v.    IB 

1  :   18 

I.0S 

'...v.    17 

HJ.20          14.32           .91 

140     Nov,  IT 

1".   -7                                      ■'" 

\.,\     10 

\  .\  .  20 

1   12 

189     Nov.  -Ji 

15,20          18  Ji 

\'..\.  23 

1.02 

Sot.  -.; 

i.-..  ir 

l  1.67 

- 

2 1  -     v- 

' 

- 

[fov.  28 

l".  78 

1  .  ■>- 

-I 

JT3      Nov.   J!l 

16.01 

1486            .71 

• 

Nov.  30 

16  37 

14.74 

16.74 

18.67           1.00 

. 

7.31 

SI 

N..x.    li> 

It     .7 

12.21          1.13 
11.  74 

Nov.  ia 

li   18 

12.  17          1  SO 

•11 

Nov.  n 

14.66          '                 l-W 

SO        IE 

12.72          1.05 

120     S 

•  ;            1.  10 

13.  16 

Vi.v.    17 

141      Nov.  IS 

ll.dl          12.88          ' 

153      Nov.  20 

u     i 

1J  25          1.05 

in    N-..v.  a 

u  B0 

12.  16 

177     Nov.  22 

1 1.  20 

101 

14.  B0 

12.27 

•Jlfi     N">  -  241 

- 

15  "7 

13   10 

\..\    28 

15.01 

.88 

271      Nov.  ■-".' 

14.61 

.67 

Nov.  88 

12  75 

7  61 

2G 


Table  of  analyses  of  normal  and  maceration  jukes — Continued. 


I-  lr.-.l  null  ]iii :  8  onl\           

• 
Xo. 

81 

Date. 

Solids. 

Snorosi 

Per  cent. 

1.41 

Xov.   13 

Per  cent.   Per  cent. 
15.  7u 

88 

Nov.  13 

15.81 

13. 23 

1.47 

93 

Xov.  14 

16.30 

13.78 

1.27 

104 

Nov.    15 

16.  57 

14.  73 

1.01 

121 

Nov    If. 

16.  50 

14.64 

1.05 

131 

Nov.   17 

16.54 

14.  59 

1.09 

139 

Nov.  17 

16.77 

14.  M) 

1.05 

14-' 

Nov.    19 

16.41 

14.26 

L22 

154 

Nov.   20 

16.60 

14.43 

1.09 

168 

Xov.  21 

16.60 

14.  63 

1.00 

178 

Xov.  22 

15.  80 

13.  65 

1.04 

192 

Nov.  2? 

16.07 

13.4)8 

1.03 

217 

Nov.  26 

10.  50 

14.  53 

1.00 

238 

Nov.  27 

10.03 

13.93 

.98 

256 

Nov.  28 

10.01 

14.36 

.91 

272 

Nov.  29 

16.36 

14.92 

.79 

294      Nov.  30 

10.  90 

15.09 

.61 

10.  32 

14.2b 

1.06 

87.50 

7.63 

Second  mill  juice  without  water 

157 

Xov.  20 

14.  36 

11.97 

.88 

171 

Nov.  21 

13.  54 

11.52 

.80 

181 

Xov.  22 

13.  82 

11.59 

.91 

195 

Nov.  23 

14.  22 

12.17 

.76 

220 

Nov.  26 

14.6" 

12.53 

.71 

241 

Nov.  27 

15.13 

13.05 

.77 

259 

Xov.  28- 

13.  40 

11.51 

.67 

27"       Nov.  29 

14.97 

12.81 

.79 

297      Nov.  30 

15.23 

13.29 

.43 

14.37 

12.  27 

.75 

85.39 

6.11 

Second  mill  juice,  diluted 

156 

Nov.  20 

11.56 

9.76 

.72 

170 

Xov.   21 

11.10 

9.68 

.63 

180      Nov.  22 

11.04 

9.33 

.62 

194     Nov.  23 

11.31 

9.70 

.57 

219      Nov.   26 

11.73 

10.25 

.63 

240     Xov.  27 

10.61 

9.04 

.  53 

258      Nov.  28 

10.50 

9.14 

.  52 

274      Xov.  29 

11.50 

10.01 

.48 

296 

Xov.  30 

10.53 

9.25 

.  35 

11.    0 

9.57 

.56 
86.21 

5.85 

From  the  averages  of  the  diluted  and  uudiluted  mixed  juices  given 
in  this  table  the  dilution  is  seen  to  be  : 

Per  cent 

Calculated  upon  the  per  cent,  of  total  solids 6.  S*:i 

Calculated  npon  the  per  cent,  of  total  sucrose 7.22 


27 

The  dilation  of  the  second  mill  jnice  is : 

i'.  1 1 
< ' .lieu la 1 1  il  M | the  pel  cent,  ol  da 29.46 

<  'ali  n  I  ill  i'il  upon  I  In-  pi-  r  it  lit.  nl  totals  '.'-.  '.'I 

The  increased  extraction  brought  aboat  b\  this  dilation  can  doI  be 
accurately  estimated,  bnl  some  approximation  t  * » it  maj  be  made. 

Comparing  the  amount  of  sugar  in  the  jnice  as  Bhown  bj  these 
samples  (see  table  on  i>  16)  with  the  amount  in  the  sulphured  juice  we 
bave  the  following  data  for  the  three  weeks  during  which  samples  of 
tin'  undiluted  juices  were  taken: 


- 

/' 

.'HI 

Sixth  « 

b  w  i'i'U 
Eighth  week 

■It 

\ 

ID   fol    III 

This  would  be  onlj  66.81  percent,  of  theweight  <>i  cane,  which  seems 
pretty  low.  The  basis  of  calculation  is  rather  unfavorable  to  the  ex- 
traction, of  course,  as  all  juice  lost  between  the  mill  and  the  sulphured 
juices  counts  against  the  extraction.  Two  or  three  tests  of  extraction 
were  made  daring  the  season  by  running  through  a  weighed  quantity 
of  rain-  without  adding  water.  These  gave  results  ranging  from  til  i<> 
68  per  cent  of  the  weight  of  cane.  Probably  the  most  reliable  data  in 
regard  to  the  increased  yield  of  sugar  from  maceration  are  furnished 
by  tin-  results  of  a  single 


SPECIAL   EXPERIMENT 

which  was  carried  through  upon  a  uniform  lot  of  cane,  all  taken  from 
the  same  cut.     A  w  eigbed  portion  of  tliis  cane  was  run  through  the  mill 

Without  water,  the  juice  all  collected  in  ganged  tanks,  and  an  accurate 
sample  obtained  of  the  whole  body  of  juice.  Another  weighed  portion 
of  the  same  cane  was  then  run  through  in  a  similar  manner,  except  that 
the  maceration  water  was  turned  on.  An  accurate  estimate  of  the  quan- 
tity of  SOgar  obtained  in  each   case  was  furnished  by  the  analysis,  and 

the  analysis  of  the  juice  which  was  run  through  without  water  gave  a 

basis  for  the  calculation  of  the  quantity  of  sugar  in  the  cane  used   for 


28 


l)otli  runs,  niton  the  presumption  that  the  cane  was  of  uniform  quality. 
The  results  were  as  follows : 

Table  giving  results  of  special  experiment  in  maceration. 


Pounds  of  cane  ground 

Gallons  of  juice  obtained 

Pounds  of  juice  obtained 

Pounds  sucrose  obtained. 

Pounds  sucrose  obtained  per  ton  of  cane  

Di  Here  i  ice  in  favor  of  m  ace  rat  ion  in  pounds  per  ton 

Sucrose  obtained  per  cent,  of  cane 

Difference  in  favor  of  maceration  per  cent,  of  cane 

Per  cent,  extraction  on  weight  of  juice 

Per  cent,  extraction  on  weight  of  cane 

Difference  in  favor  of  maceration  per  cent,  extraction. 


Without         With 

maceration. .maceration. 


18,  060 
1,416 
12,588 

l,e55.5 
205.5 


10.27 


77.35 
69.61 


14,  800 
1,358 
12,  032 
1, 606. 3 
217.1 
11.6 
10.85 
.58 
81.81 
73.61 
4.00 


The  amount  of  water  added  was  greater  than  the  average  used  dur- 
ing the  season,  and  was  about  all  the  cane  could  be  made  to  absorb, 
with  the  conditions  under  which  the  water  was  added. 

The  analyses  of  the  juices  gave  the  following  figures  : 


Without    j       With 
maceration,  maceration. 

16.37 

14.74 

.59 

90.  00 

4.00 

15.00 

13.35 

.56 

89.00 

4.19 

Samples  of  second  mill  juices  were  taken  duriug  the  runs,  which  gave 
the  following: 


Without         With 

maceration,  maceration. 

15.23             10.53 

13.29 

.43 

ST  20 

3.23 

9.25 

.35 

87.84 

3.78 

From  the  above  the  dilution  is  seen  to  be — 

Tcr  cent 

Calculated  on  the  solids 9. 13 

Calculated  on  the  sucrose 10.41 

The  dilution  of  the  second  mill  juice  is— 

Per  cent. 

Calculated  on  the  solids 44.  t>4 

Calculated  on  (lie  sucrose „ 42.  GO 


29 


a  set  of  samples  was  obtained  <>f  (''•lend  Dulroca,  manager  of  Mr. 
Oartwrigbl  Bustle's  Fusilier  plantation,  who  practiced  maceration  dnr* 
log  the  season,  and  analj  Bed  w  n ii  the  following  results; 

Analiftot  hi  wtaoeraHon  juice*  from   In  ilier  plantation. 


Bolldt    

ii"    . 

QlnooM  . . .  do  . . 
Co  efficient  pari)  \  

pet  IiiiihIi.  .1  mi.  ■ 


without  ».■!•  i       »  ii h 


.71 

These  analyses  show  u  much  greater  dilation  than  anj  taken  at  Des 
Lignes,  as  follows: 

!'•  -  ■  ■  nt 

Calculated  on  thewlids 19.  18 

Calculated  '>n  the  saoroae l~. ;::. 

At  my  request  ( 'olonel  Dulroca  made  a  test  to  ascertain  the  amount  of 
water  he  was  using,  and  found  it  to  be  1,350  pounds,  or  522 gallons, per 
hour.  Be  did  not  know  how  much  better  extraction  be  was  getting 
with  this  water,  but  was  quite  certain  it  was  considerable. 

QUALITY    dP  JUICES. 

The  scries  of  analyses  giveu  in  the  table  on  page  25  Bhows  the  aver- 
age co-effioient  of  purity  of  the  mixed  juices  with  maceration  to  be  .23 
lower  than  the  corresponding  mixed  juices  without  water.  The  juices 
in  the  special  experiment  showed  (page  28)  a  difference  of  l  in  the  same 
direction.  Colonel  Dulroca's  juices,  on  the  other  baud,  show  a  differ- 
ence of  1.6  in  the  opposite  direction.  Of  course  1  could  not  tell  how  these 
latter  juices  were  taken,  as  they  were  sent  to  me.  A  very  singular 
thing  about  the  series  of  analyses,  which  1  am  able  to  account  for  only 
by  imperfect  sampling,  is  that  the  analyses  of  the  second  mill  juices 
show  a  higher  purity  in  those  taken  with  water  than  without  in  every 
ease  except  one.      In  view  of  the  fact  that  the  mixed  juices,  even  taking 

the  average  of  those  corresponding  to  these  samples  of  second  mill 
juice,  show  a  lower  co-efficient  in  the  diluted  juice,  and  as  this  could 
only  be  brought  about  by  a  deterioration  <>f  the  second  mill  juice  I  am 

forced  to  the  conclusion  that  the  samples  were  not  comparable.  The 
simples  of  mixed  juices,  being  taken  from  a  receptacle,  are  more  relia- 
ble than  those  of  the  Bingle  mills,  which  had  to  be  taken  from  a  spout 
at  intervals.  In  beet  work  it  has  been  show  n  to  be  the  case  that  jui< 
obtained  by  maceration  are  always  less  pure  than  by  simple  pressure. 
The  use  Of  "  continuous  presses"  (in  contradistinction  to  hydraulic 
presses,  which  operate  intermittingly)  in  beet  work,  with  the  addition 
of  water  to  the  pulp,  furnishes  an  interesting  parallel  to  the  use  of 


30 

double  milling  with  maceration  between  the  mills,  and  1  would  advise 
any  one  who  desired  to  make  a  study  of  the  matter  to  consult  the  Ger- 
man and  French  authorities  on  "double  pressure."  A  few  years  ago  it 
was  held  by  many,  especially  in  France,  that  diffusion  would  never  sup- 
plant the  use  of  continuous  presses  with  maceration.  Time  has  shown 
them  to  be  wrong  in  this,  however,  and  diffusion  is  conceded  to  be  the 
method  par  excellence  for  juice  extraction  by  the  entire  sugar-making 
world. 

But  there  is  uo  doubt  whatever  that  double  milling  with  maceration 
could  be  made  as  superior  to  the  old  method  of  single  milling  in  cane 
work  as  the  continuous  presses  with  maceration  have  been  shown  to 
be  superior  to  the  method  of  single  pressure  in  a  hydraulic  press  with 
beets.  In  beet  work  the  maceration  is  carried  much  further  than  in 
the  simple  method  used  in  cane,  which  is  not  properly  maceration  but 
saturation.  Water  is  added  not  only  between  the  two  pressings,  but 
also  to  the  first  pulp  before  the  first  pressing.  The  quantity  of  water 
added  is  from  40  to  50  per  cent,  of  the  weight  of  the  beets,  and  macer- 
ating machines  are  used  to  tear  up  the  pulp  between  the  presses  and 
mix  it  with  the  maceration  water. 

According  to  Stammer,1  the  method  which  has  given  the  best  results 
is  to  return  the  dilute  juice  from  the  second  pressing  to  the  fresh  pulp, 
the  water  being  added  between  the  presses.  This  might  be  possible 
with  cane  in  connection  with  shredding.  It  seems  hardly  necessary  or 
advisable  to  go  into  the  refinements  of  the  method  of  maceration  in  the 
effort  to  adapt  them  to  cane  work,  in  view  of  the  fact  that  improvements 
in  this  line  have  been  abandoned  for  the  better  method  of  diffusion. 
Considering  it  simply  as  a  makeshift,  therefore,  as  Mr.  Thompson  calls 
it  in  his  letter  to  Mr.  Wilkinson  on  this  subject,2  the  question  is  how 
best  to  use  it  in  connection  with  the  present  mill  plants,  until  such  time 
as  these  can  be  exchanged  for  the  diffusion  battery.  There  can  be  no 
doubt  whatever  of  its  efficiency,  even  in  the  crude  and  simple  manner 
in  which  it  is  now  applied. 

The  experiments  at  Calumet,  which  will  be  described  in  Mr.  Edson's 
report,  were  much  more  thorough  and  conclusive  than  mine,  and  the 
results  are  equally  favorable  to  maceration.  This  was  doubtless  a  sea- 
son in  which  it  was  particularly  applicable,  on  account  of  the  haul  and 
woody  nature  of  the  cane  ;  but  still  the  conclusion  can  be  drawn  with 
tolerable  certainty  that  the  extraction  of  a  double  mill  can  be  increased 
fully  5  per  cent,  with  a  dilution  of  only  10  per  cent.,  by  simply  sprink- 
ling the  intermediate  carrier  with  water.  The  simplicity  of  the  matter 
is  more  apparent  than  real,  however;  for  if  it  were  desired  to  regulate 
it  carefully,  and  adjust  dilution  to  extraction  so  as  to  attain  the  most 
economical  results,  it  would  be  found  more  difficult  to  gauge   and   con- 

'  Lehrbncb  der  Zuckerfabrikation,  vol.  1. 

'"The  Diffusion  Process,"  pamphlet  by  J.  B.  Wilkinson :  New  Orleans,  1889, 
page  54. 


31 

trol  than  diffusion,  owing  to  tbe  empirical  conditions  under  which  it  is 
applied. 

The  amount  of  water  Added  Ifl  not   known  ;    the  amount  of  baga  I8C  to 

which  it  is  added  isnol  known,  and  there  is  do  waj  of  attcertaining 
even  approximately  the  amount  of  dilution,  except  l>.\  turning  off  the 
water  and  comparing  the  juices.  No  hard  and  fas!  rule  can  lie  laid 
down  as  to  ganging  the  dilution  l>.\  comparison  of  the  Ural  and  second 
mill  juices  with  the  water  running,  as  much  depends  upon  the  relative  ex- 
traction ot  the  two  mills.     According  to  .Mr.  ^i  ouug,1  in  the  method  as 

u>ed  on  the  Waiakca  plantation,  Hawaiian  [glands,  the  dilution  U  car- 
ried to  such  an  extent  that  the  juice  from  the  supplemental  mill  stands 
One-fourth  to  one-third  tliedeii>il\  of  thai  from  the  Ural  mill.  It  will 
he  Been  that  this  indicates  a  much  greater  dilution  than  the  work  at 

Calumet  or  Des  Digues,  and  I  hardly  see  how  it  would  he  possible  to 
attain  it  hy   simply  sprinkling  the  earner,    which   .seems   to  have   been 

the  method  he  employed. 

For  a  careful  studj  of  the  operation  some  means  of  knowing  the 
amount  of  water  added  is  very  desirable.  Doubtless  the  work  at  Calu- 
met the  coming  season  will  throw  much  more  light  11)1011  the  matter 
than  we  ha\  e  at  present. 

EXPERIMENTS  SHOWING    IMPROVEMENT    IN   CANE    BY  STANDING    AND 

RIPENING. 

The  mill  was  set  in  operation  entirely  too  early  in  the  season  this 
year.  The  crop  was  over-estimated,  as  it  was  almost  universally  this 
season,  and  with  the  limited  capacity  of  the  house  it  was  feared  that  if 
the  campaign  was  not  opened  early   it    would   not   lie  able  to  handle  it 

before  freezing  weather  set  in.  Planters  often  have  this  problem  pre- 
sented to  them.  It  is  a  matter  of  choice  he  t  ween  two  evils,  whether  to 
work  green  cane  on  the  one  hand  or  to  run  the  chance  of  an  early 
freeze  on  the  other.  Perhaps  the  extent  of  the  former  evil  may  not 
he  fully  appreciated,  however,  and  in  this  conn-  ction  a  few  experiments 
made  with  a  view  to  ascertain  the  improvement  that  can  he  made  by 
standing  cane  towards  the  end  of  the  Beason  ma\   prove  of  interest. 

On  four  different  CUtS  a  portion  of  the  cane  was  left  uncut  and  al- 
lowed to  stand  until  the  last  day  of  the  campaign,  when  it  was  run 
through  the  null  ;  a  sample  of  the  juice  oh  tai  tied  was  submitted  to  analy- 
sis, and  compared  with  the  juice  from  the  same  cane  at  the  first  cut- 
ting. The  number  Of  Comparisons  was  not  great,  hut  the  conditions.., 
comparison  were  fairly  good,  as  a  considerable  quantity  of  cane  was 

left  for  the  second  sample,  enough  to  till  several  carts,  and  the  samples 

of  juice  represented  the  entire  body  of  cane  pretty  well,  being  obtained 

in  a  manner  I  have  already  described  elsewhere.1  The  results  of  the 
analysis  may  he  relied  on  as  giving  accurately  the  relative  composition 

'The  Planters'  Monthly,  vol.  8,  1889,  i>.  1" 
■Louisiana  Planter,  Jane  15,  1889. 


32 


of  the  juice  at  the  two  periods  ;  they  are  given  in  the  following  table, 
together  with  the  length  of  time  the  cane  was  allowed  to  stand.  The 
available  sugar  is  calculated  upon  the  formula  of  sucrose  minus  one  and 
oue-half  times  the  glucose : 

Table  showing  improvement  in  cane  by  ripening, 
STORE  CUT. 


I>at<    of 

analysis. 

Solids. 

Sucrose. 

Glucose. 

Co-effi 

ci.  Ill    of 

parity. 

Available 

sugar  in 

juice. 

Pounds  per 
ton  availa- 
ble sugar, 
at  70  per 

cent,  ex- 
traction. 

Differ- 
ence. 

Nov.  14 
Nov.  30 

Per  cent. 
15.46 

15.  83 

Per  cent. 
13.34 

13.99 

Per  cent. 
1.09 

■-- 

86.3 

88.4 

Per  cent. 

11.74 

12.67 

Pounds. 
163.  8 

177.4 

Pounds. 

13.6 

Average  improvement  per  day  in  pounds  per  ton,  .85. 
BOYLE  CUT. 


Nov.  17 
Nov.  30 

15.  87 
16.47 

13.82 
14.88 

.94 
.66 

87.1  1 
90.3 

12.41 
13.89 

173.7 
194.5 

20.8 

Average  improvement  per  day  in  pounds  per  ton,  1.6. 
CLAKA  CUT. 


Nov.  19 
Nov.  30 

15.  94 

16.  23 

13.80 
14.75 

1.01 
.53 

80.6 

12.  ■>« 

171.9 
195.3 

!I0.  !»  ■         13.95 

23.4 

Average  improvement  per  day  in  pounds  per  ton, 
SILL  AN  COT. 

2. 13. 

Nov.  21 
Nov.  30 

14.80 

15.77 

12.97 

13.80 

.  96 

.81 

87.6 
87.  9 

11.53 
12.63 

161.4 
176.8 

15.4 

Average  improvement  per  day  in  pounds  per  ton,  1.71. 
Average  improvement  per  day  in  pounds  per  ton  for  all  four  cuts,  1.56. 

It  will  be  seen  that  the  improvement  in  the  juice  was  remarkable  in 
every  case,  although  the  longest  period  allowed  to  elapse  bet  ween  the  first 
and  second  analyses  was  only  sixteen  days.  The  per  cent,  of  sucrose, 
and  the  purity  coefiicent  are  greatly  increased,  and  the  per  cent,  of  glu- 
cose diminished.  Calculated  out  in  a  practical  way  To  show  the  increase 
in  available  sugar  which  would  be  obtained  at  70  per  cent,  extraction, 
one  plat  shows  as  high  as  23  pounds  per  ton  for  a  period  of  eleven  days. 
With  a  greater  extraction  the  increase  would  be  much  more.  The  av- 
erage increase  of  the  four  plats  is  1.56  pounds  of  available  sugar  per 
ton  for  each  day  the  cane  was  allowed  to  stand.  Thus,  a  crop  of  10,000 
tons  would  improve  at  the  rate  of  15,000  pounds  per  day  of  pure  sucrose. 
equal  to  at  least  10,500  pounds  of  merchantable  sugar,  so  that  two  weeks 


would  ;n lil  lira 1 1\  a  quarter  of  a  million  pounds  t<>  the  amount  of  so 
thai  could  in'  acl ualh  obtained  from  it. 

li  i:  i  ii  1/  a  i  [ON. 

Quite  a  number  of  analyses  were  made  al  the  request  of  the  proprie- 
tors of  the  plantation  [rom  cuts  of  cane  thai  bad  been  different  Ij  fertil- 
ised with  the  end  in  view  of  determining  the  relative  value  ol  the 
fertilizers  need.  As  no  precautions  had  been  taken  to  secure  uniform- 
ity of  conditions  in  other  respects,  however,  1  conld  attach  little  impor- 
tance to  the  results  f  and  will  uol  reproduce  them  here.  Such  experiments 
arc  valuable  only  when  carried  nut  with  the  greatest  care  a-  regards 
the  conditions  of  comparison,  and  even  then  great  discrimination  of 
judgment  is  required  in  arm  ing  at  conclusions  from  a  careful  balancing 

of  results. 

ADOPTION  OF  DIFFUSION  FOE   ["HE  COMING  CAMPAIGN    \i    his   LI  ONES 

Messrs.  Slut t ink  &  Boffman  have  become  so  mncb  impressed  with 
Ehe  advantages  of  the  diffusion  method  for  the  extraction  of  juice,  as 
shown  by  the  experiments  of  the  Department,  ami  were  so  thoroughly 
convinced  of  its  superiority  over  milling  by  its  successful  operation  at 
Governor  Warmoth's  and  Colonel  Cunningham's  last  season,  that  they 
have  dec  ided  to  adopt  it  at  Des  Lignes  tor  this  year's  campaign.  As  this 
bulletin  goes  to  press  a  double  line  battery,  with  au  estimated  capacity 
ol  n't)  tons  a  day,  is  in  process  of  election  at  the  plantation,  supple- 
mented by  greatly  increased  evaporating  facilities,  and  great  pains 
are  being  taken  to  have  the  equipment  of  the  house  complete  in  all  re- 
spects. Contracts  have  been  made  with  neighboring  planters  for  their 
crops  of  cane,  and  it  is  expected  that  a  considerable  amount  will  be 
worked  up.  In  view  of  the  size  of  the  plant,  and  of  the  advantage 
which  would  be  derived  by  the  industry  from  a  careful  control  and 
study  of  the  season's  work,  arrangements  have  been  made  whereby  the 
Department  will  have  control  of  the  chemical  work,  and  a  complete  re- 
port of  the  season's  operations  will  be  made  alter  the  close  of  the  cam- 
paign. 

7082— Bull.  22-    3 


I  TsT  D  E  X 


A 

I'.i.*- 

Analyses,  daily,  tal>l«>  of 11,12,  13, 14 

A\  ailable  sugar  In  jnioe,  comparison  "f 20 

B. 

Been.-!,  Mr.  S.  A.,  report  of 

C. 

Cane,  Improvement  of,  l>y  ripening 31 

table  showing :'.J 

Chemical  control 9 

(' la i  it'ir.  C i ■  n,  n. Mitral 19 

arid    L9 

D. 

Diffatioi  ,  adoption  of :::'. 

F. 

Factory,  equipment  of ? 

operation  <>f,  by  weeks 

Fertilisation,  effects  <>f 33 

Fuel,  consumption  ■  f 23 

Foailier  plantation,  analyses  of  jnioes  from  29 

dilution  at  •-".' 

II. 

Hawaiian  Islands,  dilution  of  maceration  juice  in 31 

I. 

Inversion,  amount  of SI 

loss  by,  in  boiling  in  open  pan  SO 

table  Of -21 

in  neutral  clarification 21 

table  showing 18 

J. 

Juices,  quality  of .i 

L. 

Letter  of  sub    ittal G 

Lime,  effect  on  heating  sulphured  juices 99 

Losses,  table  of 17 

35 


36 

M. 

Page. 

Maceration,  amount  of  water  used  in 24 

dilution  in '26, 27 

efficiency  of 30 

experiments  in 23 

j  uices,  table  of  analyses  of 25,36 

special  experiment  in 28 

Manufacture  g  data,  table  of,  for  four  weeks 15, 16 

P. 

Prefatory  note 3 

S. 

Samples,  method  of  taking- 15 

.Season  of  1888,  beginning  of 7 

Short  runs,  experiments  in 19 

Special  experiment 27 

Studniczka,  Mr.  II.,  plan  of,  for  preventing  inversion 23 

Sugar,  comparison  of  amount  of,  in  cane  and  sulphured  juice 27 

quality  of 8 

recovered,  table  of 16 

Sulphured  juices,  effect  of  heating  before  addition  of  lime 22 

table  showing  effect  of  heating  before  addition  of  lime 22 

Summary  by  weeks,  table  of 9, 10 

\V. 

Weighing  juice,  automatic  arrangement  for 8 

o 


UNIVERSITY  OF  FLORIDA 


3  1262  09216  6692 


